Giant barbecue cookie

Everyone knows you can cook a great steak on a barbecue, but did you know you can cook a giant cookie on the barbecue? You can, and it's easy! You can also make this as individual cookies. Delicious warm with a generous dollop of cream or ice-cream on top.

Giant barbecue cookie. Credit: Everyday Gourmet with Justine Schofield

• serves

  4-5

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 185 g butter, at room temperature
• 1 tsp vanilla essence
• ¼ cup caster sugar
• ⅓ cup brown sugar (firmly packed)
• 1 egg, lightly beaten
• 1½ cups self-raising flour, sifted
• Pinch of salt
• 2 cups choc chip bits (a mixture of dark, milk and white chocolate)
• Vanilla ice-cream or cream, to serve

Chilling time: 1 hour

Instructions

1. Beat the butter, vanilla essence and sugars in a large bowl until light and fluffy. Add the egg and beat until well combined. Mix in the flour and salt until the mixture has just come together. Stir through the choc chips.
2. Place the cookie dough in a large barbecue-safe frying pan or lined oven-proof baking dish. Press down to evenly spread. Cover and refrigerate (or cool in a large esky with ice) for an hour or until firm. (You could also make individual cookies by flattening balls of dough and cooking them on a baking tray).
3. Preheat BBQ on high for indirect cooking. On a Weber Q, use a convection tray and trivet. Once the BBQ is preheated, set the control knobs to the roast setting - medium heat. Place the pan or baking dish in the center of the grill and place the barbecue hood down. Bake the cookie for 12-14 minutes or until lightly golden.
4. Remove from the barbecue. Cool for at least 5 minutes on a wire rack and serve pieces with vanilla ice-cream or cream.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Everyday Gourmet with Justine Schofield

series • 

cooking

PG

series • 

cooking

PG